One of the most important factors in quality grappa is to distill FRESH pomace and therefore time is of the essence. MAROLO distills only FRESH pomace and for this reason the distillation cycle lasts no more than 60 days, from mid September to November 10. The "industrial" producers keep distilling even up to as long as 5 months.

There are two distillation methods: the first, a continuous distillation, this finds its applications in the industrial production of grappa. Artisan distillers use the second method, a discontinuous distillation. The most common system for discontinuous distillation of grappa is the "bain marie" or "double-boiler" distillation. By using this bain marie there is a more gentle transfer of heat to the pomace, thus ensuring purer and fresher varietal characteristics in the resulting grappa.

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